Rustic Peach Blueberry Tart
Savor the blissful flavors of summer with this Rustic Peach Blueberry Tart, a dessert that combines juicy peaches and sweet blueberries in a buttery, golden-brown pastry crust. Crafted with simple ingredients like cold unsalted butter, a touch of cinnamon, and a hint of vanilla, this free-form tart embraces a charmingly imperfect look while delivering a perfect balance of sweetness and texture. The fruit filling is lightly thickened with cornstarch, ensuring a luscious, jammy consistency that won’t soak through the flaky crust. Easy to prepare with minimal prep time, this tart bakes to perfection in under 40 minutes and is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you’re hosting a gathering or indulging in a solo treat, this recipe is your go-to for showcasing fresh produce in a rustic, elegant way. Perfect for summer dessert tables, this tart is a true celebration of seasonal fruit and simple baking charm!
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 50 grams Granulated sugar
- 115 grams Unsalted butter, cold and cubed
- 60 milliliters Ice water
- 3 medium Ripe peaches, sliced
- 100 grams Fresh blueberries
- 2 tablespoons Brown sugar
- 1 teaspoon Cornstarch
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 large Egg, whisked (for egg wash)
- 1 tablespoon Coarse sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Add the cold, cubed unsalted butter to the dry ingredients and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough comes together without being too wet. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a separate bowl, mix the sliced peaches, blueberries, brown sugar, cornstarch, ground cinnamon, and vanilla extract. Set aside to allow the juices to combine.
On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about 1/8-inch thick. Transfer the rolled-out dough to the prepared baking sheet.
Arrange the peach and blueberry mixture in the center of the dough, leaving a 2-inch border all around. Fold the edges of the dough up and over the filling, pleating as you go to create a rustic edge.
Brush the edges of the tart with the whisked egg to give it a golden finish when baked. Sprinkle coarse sugar over the crust if desired for added texture and sweetness.
Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the fruit filling is bubbling.
Allow the tart to cool for at least 10 minutes before slicing and serving. Enjoy it warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 93 mg | 4% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 130.3 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
